Pistachio ice cream flavor

Walmart had Kind-brand vegan ice cream pints, in Pistachio flavor. I was pleasantly surprised to come across them, not having had vegan pistachio-flavored ice cream before.

The ice cream is green as one would expect, using spirulina and turmeric as natural colorings.

But the flavor tastes like *real* pistachios. The ice cream also has a bunch of whole pistachio nuts in it. Therefore although it really tastes like pistachios, it does not taste like typical pistachio ice cream, whose flavor (natural or artificial) is based on bitter almond (see this prior post on that topic).

Truth be told, I don't like real pistachio flavor as much as bitter almond flavor. So while this Kind pistachio ice cream is okay, it's not what I was expecting.

Edited to add: I had an idea! I could sprinkle some almond extract onto the ice cream! That'll probably help.

Cucumber Salad

I used this salt-and-drain technique on my last batch, and it turned out so good.


Cucumber Salad, the way I like it:

Peel the cucumber(s). (Sometimes I do this and sometimes not. This time I did.)
Slice cucumber(s) into bowl. (Use mandolin to get slices as thin as possible.)
Sprinkle slices generously with salt.
Stir well and continue salting to distribute salt onto all the slices.
Cover the bowl and let it sit at room temperature for an hour or more.

The salt draws out liquid from the cucumber. This helps to remove any bitterness the cucumber may have had. It also makes the slices become soft and limp. (I prefer them this way. If you prefer firm crunchy slices, this recipe is not for you.) Without this step, it usually takes several days of storing the salad in the fridge for the slices to get to the same level of floppiness.

Drain the liquid from the slices.
Taste the slices. If too salty, rinse them off with fresh water and let drain again (then maybe re-salt to taste). If not too salty, leave be.

Sprinkle with onion powder (or whatever else you want to add).
Add some vinegar.
Stir well.